Sometimes I'm just dying for some good ole comfort lasagna. But highly processed noodles don't fit our clean eating lifestyle. Thankfully I've finally perfected this family favorite and wanted to share it with you.
1 lb 93% lean ground beef (or ground turkey)
1 1/2 teaspoons kosher salt
1 tsp olive oil
1 jar organic minimally processed spaghetti sauce or my favorite Grandma's Favorite
black pepper, to taste
3 medium (8 ounces each) zucchini, sliced 1/8″ thick
1 1/2 cups cottage cheese
1/4 cup Parmigiano Reggiano
1 large egg
8 oz (2 cups) shredded part-skim mozzarella cheese
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add spaghetti sauce to the meat and mix. Simmer 10 minute or until warmed through, the sauce should be thick.
Meanwhile, slice zucchini into 1/8″ thick slices, put on paper towels, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
Preheat oven to 375°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the cheese mixture, then top with 1/2 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
Let stand about 5 – 10 minutes before serving.
Serve with salad w/ lots of veggies!